Bevvies and Bites Starring Fern Farm Florals
The Warwick microgreens grower shares spring recipes with violet syrup and local harvests
By Jen Tanner
May in New England is the enchanting time of year when flowers, root vegetables, and herbs make their inaugural appearance. Backyard gardens and spring farmers markets are blooming with color and flavors to bring back to our kitchens and infuse in cocktails and hors d’oeuvres.
One of the dreamiest ingredients to add to spring dishes is edible flowers. Violas, pansies, violets, and dandelions are usually the first to burst onto the scene. Add as a garnish for aesthetic and textural appeal or turn into a syrup for an ethereal cocktail mix-in. Pair these light bites starring spring root vegetables, microgreens, and fresh blooms with floral-forward cocktails using homemade violet syrup.
Find pesticide-free edible flowers from Fern Farm’s summer stand, opening in June (follow @fernfarm55 for updates), or at the woman-owned, chemical-free Lucayda Farm, with a plant sale May 26-29. For best results, use fresh edible flowers immediately after purchasing or harvesting. To prolong shelf life, wash and air dry as you use them, and store in an airtight container with a damp paper towel. Always consult with your farmer about which blooms are edible.
Fern Farm | Warwick, FernFarm.net
